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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Slice some juicy, fresh tomatoes while you steam green beans and new
potatoes to serve with this dish.
In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano,
salt and cayenne.
Press chicken into mixture to coat all over. In nonstick skillet, beat oil
over medium heat; cook chicken, turning once, for 10-15 minutes or until no
longer pink inside.
Per Serving: about 180 calories, 28 g protein, 5 g fat, 3 g carbohydrate,
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